202. Crespes grandes et petites. Large and Small Crepes. The large ones are made with a syrup pot or a large brass pan, the small ones with an iron pan. They should be made of egg yolks and flour beaten together. get a deep wooden bowl and hot grease, put the batter in the bowl -- it should not be too thick -- turn your hand in the bowl over the hot grease; and keep them from browning too much. For Small Crepes you should beat yolks and whites together with flour, and it should be a little thicker than the batter for the Large Crepes. Keep a low fire going until (the grease is) hot; get a wooden bowl with a hole in the bottom, put the batter in it and then when everything is ready let it run out and make a sort of little loop, or a larger one, and across the loop make a sort of tongue of a buckle with the same batter; and let the Crepes cook in the grease until they have swollen up.
The Viandier of Taillevent, p. 302
154. D'autres menuz potaiges...: Other Lesser Pottages, such as stewed chard, cabbage, turnip greens, leeks, veal in Yellow Sauce, and plain shallot pottage, peas, frenched beans, mashed beans, sieved beans or beans in their shell, pork offal, brewet of pork tripe -- women are experts with these and anyone knows how to do them; as for tripe, which I have not put in my recipe book, it is common knowledge how it is to be eaten.
The Viandier of Taillevent, p. 295
177. (Clary Fritters): Take the herb called clary and grind it, steep it in pure water and beat well sieved flour into this; add in some honey and a little white wine and beat these together until smooth; then fry small spoonfuls of this mixture in oil, as is done for fritters, and put rosemary generously on each fritter; squeeze your fritters between two blades to drain off the oil, then put them in a fine new pot beside the fire. Dress them on a plate with sugar.
The Viandier of Taillevent, p. 297
In the Liber de coquina another version of this recipe offers a broad choice in the matter of flavoring by specifying eldeflowers or any other flower.
The Viandier of Taillevent, p. 234
64. Garlins/Taillis: Taillis. Take figs, grapes, boiled almond milk, cracknels, galettes and white bread crusts cut into small cubes and boil these last items in your milk, with saffron to give it colour, and sugar, and set all of this to boil until it is thick enough to slice. Set it out in bowls.
The Viandier of Taillevent, p. 286
175. (Pies of Herbs, Cheese, and Eggs): Take parsley, mint, chard, spinach, lettuce, marjoram, basil and wild thyme, and grind everything together in a mortar, moisten with pure water and squeeze out the juice; break a large number of eggs into the juice and add powdered ginger, cinnamon and long pepper, a good quality cheese, grated, and salt; beat everything together. Then make very thin pastry to put in your dish, of the size of your dish, and then line your dish with it; coat the inside of the dish with pork fat, then put in your pastry, put your dish on the coals and again coat the inside of the pastry with pork fat; when it has melted, put your filling in your pastry and cover it with the other dish and put fire on top as well as underneath and let your pie dry out a little; uncover the top of the dish and put five egg yolks and fine spice powder carefully over your pie; then replace the dish as it was before and let it gradually cook in a low coal fire; check often to see that it is not overcooking. Put sugar over the top when serving it.
The Viandier of Taillevent, pp. 296-297
Scully, Terence. The Viandier of Taillevent. Ottawa: University of Ottawa Press, 1988
RETURN to: AEthelmearc 12th Night XXXII AS
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